Instructions

Stir together flour, baking soda, nutmeg and salt; stir into sour cream mixture, 1/3 cup (75 mL) at a time, until combined.

Pipe enough batter into each doughnut cavity to come halfway up side; bake in center of oven for 15 to 20 minutes or until golden and top springs back to the touch. Let cool in pans for 3 minutes. Transfer directly to rack; let stand until completely cooled.